A Culinary History of Myrtle Beach and the Grand Strand: Fish and Grits, Oyster Roasts and Boiled Peanuts by Becky Billingsley

A Culinary History of Myrtle Beach and the Grand Strand: Fish and Grits, Oyster Roasts and Boiled…

byBecky Billingsley, Chief Harold D. "Buster" Hatcher

Kobo ebook | June 25, 2013

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The culinary history of Georgetown and Horry Counties reflects a unique merging of Native American, European, African and Caribbean cuisines. Learn how slaves taught their masters to create vast wealth on rice plantations, what George Washington likely ate when visiting South Carolina in 1791, how the turpentine industry gave rise to a sticky sweet potato cooking method and why locals eagerly anticipate one special time of year when boiled peanuts are at their best. Author Becky Billingsley, a longtime Myrtle Beach–area restaurant journalist, digs deep into historic records, serves up tantalizing personal interviews and dishes on the best local restaurants, where many delicious farm-to-table heritage foods can still be enjoyed.
Title:A Culinary History of Myrtle Beach and the Grand Strand: Fish and Grits, Oyster Roasts and Boiled…Format:Kobo ebookPublished:June 25, 2013Publisher:The History PressLanguage:English

The following ISBNs are associated with this title:

ISBN:9990050696395

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